Pizza dough spreader



July 2, 1968 5, PAC|| |0 3,390,645

PIZZA DoUGH SPREADER 2 Sheets-Sheet 1 Filed March 14, 1966 3 42 34 yzAca/wrak inv/PMS;

S. PACILIO PIZZA DOUGH SPREADER July z, 195s Filed Maron 14, 1966A I s,M ff

0 i l /ww @W .W f R 0 (unu M,

United States Patent 3,390,645 PIZZA DOUGH SPREADER Salvatore Pacilio,10312 E Badger St., El Monte, Calif. 91733 Filed Mar. 14, 1966, Ser. No.541,443 Claims. (Cl. 107-1) ABSTRACT 0F THE DISCLQSURE An improvedmachine for making Italian pizza is disclosed. Pizza dough blanks areformed by centrifugal The present invention relates to an improvedmachine for producing pizza and particularly to such a machine foreconomical quantity production of quality, traditional pizza.

Traditionally, Italian pizza has been made by hand using a ratherdelicate technique that requires considerable skill. Specifically, thetechnique involves repeatedly throwing a piece of dough into the airwhile simultaneously imparting a spin to the dough so that thecentrifugal gyration spreads the air borne dough into a thin diskwithout pressing or rolling. In view of the time and skill required toproduce pizza by this traditional technique, machinery for automaticallyproducing pizza has been developed. Specifically, applicant developedsuch a machine and was granted United States Patent 2,190,483 thereon onFeb. 13, 1940.

Although such prior machinery represented a vast improvement over thetraditional method for commercial production of pizza, some problemscontinued to exist. For example, until the development of the presentinvention, a need continued to` remain for a fully effective machine forconsistently centrifugally forming pizza dough of varying (non-critical)consistency into a disk of substantially uniform thickness, having aregular circular periphery. That is, prior structures have frequentlytended to form pizza dough into a somewhat irregular disk, sometimeshaving thin central portions of insufficient thickness to carry theother ingredients of the pizza, especially when the dough is not ofexactly the desired consistency.

In addition to forming the pizza dough disk or pizza blank, priorstructures as disclosed in the above-referenced patent have alsoincorporated a mechanism for placing other ingredients as oil, tomatosauce, spices, cheese, and the like on the dough disk, and fortransporting the pizza through a baking environment provided by an ovenincorporated in the machine. However, in general, some difficulty hasexisted in handling the hot pizzas as they exit from such machines.Therefore, a need exists for an improved arrangement whereby a machineoperator is subjected to less heat exposure, and is also provided withbetter facilities for handling pizzas both before baking and after. Onefurther aspect in this regard relates to the additional need invariablypresent in prior mechanisms for further simplification and economy ofconstruction as well as ease of maintenance.

It is therefore an object of the present invention to provide animproved machine for making pizza, incorporating a plurality of holdersfor receiving and carrying the pizza ingredients through an oven whichforms a part ice of the machine along with a first drive mechanism formoving the holders through the oven and a second drive mechanism forcontrolling the holders while outside the oven, the latter functioningin cooperative relationship with a dough-spreading mechanism toeffectively produce dough disks as an initial step in the production.

Another object of the present invention is to provide an improvedmachine for commercially making pizza which machine is economical tomanufacture and maintain.

Still another object of the present invention is to provide an improvedpizza production machine incorporating somewhat independent drivemechanisms for moving pizza-carrying holders or supports through abaking oven and through a servicing space in which the ingredients ofpizzas are applied and removed.

A still further object of the present invention is to provide animproved pizza machine incorporating a baking oven, means for movingpizzas through the baking oven on support structures, and means formoving the support structures through a servicing space which issomewhat removed from t-he heat of the oven and which is provided forcooperative operation with a centrifugal structure for uniformlyspreading pizza dough.

Still a further object of the present invention is to provide animproved mechanism for spreading pizza dough incorporating a pluralityof strips supported to define a circle of variable positively-controlleddiameter, and further including at least one retaining ring forautomatically preserving a predetermined amount of pizza dough at thecenter of a dough disk.

Other objects and advantages hereof will become apparent from aconsideration of the following taken in conjunction with the appendeddrawings, wherein:

FIGURE 1 is a sectional plan and somewhat diagrammatic representation ofa system constructed in accordance with the present invention.

FIGURE 2 is a vertical sectional view taken along line 2 2 of FIGURE l;

FIGURE 3 is a fragmentary view similar to FIGURE 2 showing thecomponents in a different configuration;

FIGURE 4 is a horizontal sectional view taken along line 4 4 of FIGURE2;

FIGURE 5 is a vertical sectional view taken along line 5 5 of FIGURE 1;

FIGURE 6 is an enlarged fragmentary plan view of a portion of thestructure of FIGURE l;

FIGURE 7 is a vertical section view taken along line 7 7 of FIGURE 6;

FIGURE 8 is an enlarged fragmentary plan view of a portion of thestructure of FIGURE l;

FIGURE 9 is a diagrammatic view illustrative of the operation of onemechanism of the structure of FIG- URE 1;

FIGURE 10 is a diagrammatic view illustrative of the operation ofanother mechanism of the structure of FIGURE l; and

FIGURE ll is a fragmentary view similar to FIGURE 5 showing analternative structural form of one portion of the structure.

Referring initially to FIGURE l, there is shown an oven It) throughwhich pizzas are passed during the baking process. Each pizza is carriedthrough the oven 10 on a stand or holder 12, a plurality of which arepassing in sequence through the oven it) at any given time. Of course,the holders 12 may move in either a stepmotion or continuously, so thatthey emerge from the oven at a time when the pizzas are properly baked.

Upon leaving the oven 1d the holders 12 are transported through anexternal circuit 14 in which the baked pizza is sliced and removed froma holder 12, then a new pizza is assembled preparatory to baking. Thatis, a

E number of stations are provided in the circuit 14 at which variousidentified operations are performed. Specifically, upon emerging fromthe oven 1G the holders 12 may be stopped :at a delay station shown tobe occupied by a holder 12a. Thereafter the holders may move on to astation shown to be occupied by a holder 12b" at which the baked pizzais sliced and removed. Next, the holders move to a position or stationshown occupied by a holder 12C at which fresh dough is received and theholder is centrifugally spun to spread the dough in the desired diskconfiguration. This structure is explained in considerable detail below.After formation of the dough into a disk or pizza blank the carryingholder 12 moves to an ingredients station indicated to be occupied lby aholder 12d, at which the various topping ingredients are placed on theblank preparatory to the baking operation. Next, the holders move backto the oven to be received in the nextpassing detent 16 in a disk 18 andthereby carried through the baking cycle within the oven 1li.

In general, the drive for the holders 12 through the external cycle 14is independent of the movement of the disk 13 which motivates theholders 12 through the oven 1t). As a result, independent control isafforded an operator so that time variation can be tolerated in cuttingand removing the baked pizza as well as in applying the dough andspinning it into the desired form. Of course, these independent drivesmay be provided through various gear chains, clutches and the like;however, for illustrative purposes independent drives are disclosed.Specifically a drive unit 20 motivates the disk 18 for moving the pizzaholders 12 through the oven itl; a drive unit 22 motivates `a gear drivechain 24 for moving the holders 12 through the external circuit 14; anda drive unit 26 motivates a structure for spinning a holder 12 andthereby spreading the dough by centrifugal force.

Considering the movement of the holders 12 through the oven 1t?, eachholder 12 (FIGURE 5) is received in a detent 16 in the disk 18 forcircular movement. In this regard, the holders 12 include a verticalshaft 28 having a somewhat-centrally positioned spur gear 30 axiallyfixed thereon. The lower end 32 of the shaft 28 is enlarged to define ashoulder 34 which mates the end 32 within an annular groove 36 of asupport plate 38, upon which the entire structure is held. The groove 36is partly covered by an internal ring 4t) and an external ring 42 bothof which are afxed to the support plate 38 to engage the shoulders 34whereby the holders 12 are held upright in a supported position duringmovement through the oven 10.

The upper end of the vertical shaft 28 is rotatably affixed to a tray 44by a rotatable coupling 46. The coupling 46 permits the tray 44 to berotated at a high speed relative the vertical shaft 28 during theoperation of spreading the pizza dough by centrifugal force.

As each pizza moves through the oven 1t) (FIGURE 5) on a tray 44, thevertical shaft 28 traverses an annular gap 48 at the bottom of the oven10, which also defines the annular baking chamber St). The chamber t) isheated by a gas burner 52 located contiguous the bottom of the chamberSti` and which may also take an annular form about the oven.

The oven is carried on a frame 54 `which is in turn supported on thesupport plate 3S. Normally the support plate 3S is .mounted on apedestal or other support means (not shown) as readily apparent from theprior art, to provide the desired operating level for the entirestructure.

Upon exit from the chamber 56 of the oven 1t) through an exit port 56(FIGURE l) the spur gear 3Q (FIGURE 5) is positioned between astationary or tixcd chain S8 (FIGURE l) and a moving chain 24. Themovement of the chain 24 is considerably faster than the movement of thedisk 18 so that as the disk 18 gradually brings the teeth of gear intoContact with the moving chain 24 an instant of engagement occurs atwhich the gear 30 is revolved moving the shaft 28 out of the detent 16with which it has been mated and initiating the movement of the holder12 through the external circuit 14.

Considering the drive structure of the external circuit 14 in greaterdetail, the internal moving chain 24 passes over a drive sprocket 60mechanically coupled to the drive unit 22 as for example by a driveshaft, as indicated by a dash line 62, The chain 24 is also carried onidler sprockets 62 defining the interior pattern of the external circuit14 in coincidence with the groove 36 formed in the support plate 38(FIGURE 2). Cooperating with the moving chain 24, the fixed lchain 58simply provides a backup for the spur gear 30 fixed on each of theholders 12. That is, as the gear 30 is engaged by stationary chain 58and the moving chain 24 on opposed sides, it is forced to traverse theexternal circuit 14 as a result of rotation by the moving chain 24 andmeshing reference engagement with the stationary or fixed chain 58. Ateach of the stations provided along the path yof -the external circuit14 at which the holders 12 can be stopped, a device is provided fordisengaging the gear 30 from the stationary chain and thereby haltingforward movement of the holder 12.

As shown in FIGURE 4, the stationary chain 58 extends between posts 64(affixed to the support plate 38) which abut each of the `stationsidentified with respect to FIGURE 1. In the space between adjacent ofthe posts 64 the stationary chains are continued by vertical pins 66(FIGURE 4) which are ixed into a common -base for gang movement into andout of cooperative continuous relationship with the stationary chain 58.As shown in FIGURE 4, the pins 66 are in line with the pins of the chain58 and therefore provide continuous backup for the spur gear 30. Thus,as the chain 24 moves through the external circuit 14, the spur gear 30is revolved so as to traverse over the pins 66 as well as theindependent pins of the chains 58. However, if the pins 66 are withdrawnfrom continuous alignment with the pins in the chain 58, the spur gear30 stops at a location contiguous to the pins 66, simply revolving in afixed position as it is driven by the chain 24.

The movement of the pins 66 into an out of enga-ging positions isillustrated in FIGURES Zand 3 wherein FIG- URE 2 discloses the pins 66in an operative aligned position while FIGURE 3 indicates the pins 66withdrawn to halt forward motion of the holder 12. The pins 66 are aixedto extend vertically from a transverse carrier 68 the internal end ofwhich is vaffixed to the bottom of the support plate 3S yby a pivotmount 70. The carrier 68 extends outward from the support plate 38terminating in a handle 72 usable for manually engaging and disengagingthe pins 66. Substantially between the transverse carrier 68 and thehandle 72, there is a latch 74 of spring metal for locking engagementwith a catch 76 to hold the pins 66 in an upright, loperativegear-engaging p0- sition.

The disengageable pin structures as descri-bed above are provided ateach of the stations shown occupied by the holders 12a, 12b, 12e and 12din FIGURE 1. Therefore, a holder may be conveniently and easily stoppedin each of these locations either for purposes of convenience or toperform a production operation simply Iby pushing the handle 72 down toWithdraw the pins 66.

Insofar as the overall operation of the system is concerned a detailedappreciation thereof may now best be accomplished by assuming an initialstage therein and explaining the following `sequence of productionevents somewhat simultaneously with the introduction of further detailedstructure. Therefore, initially assume the presence of an empty tray 44at the location occupied by the holder 12b upon which a pizza is to beformed. Initially a quantity of pizza dough is placed on the tray andthe holder 12b is then engaged to the chain drive for movement to thestation indicated to be occupied by the yholder 12C. At that location,4the tray of the holder 12 is revolved at a relatively high rate tospread the dough in a substantially uniform and controlled manner. Thedetails of the structure for accomplishing this operation are consideredbelow with reference to FIGURES 6, 7, 8, 9 and 10; however, for purposeof the present explanation assume the accomplishment of a desired pizzablank or circular dough sheet on a tray 44 which is next moved by thechain 24 to the station indicated to be occupied by the holder 12d. Atthat station, the various topping ingredients Aare applied to pizzablank by a dispensing structure 78 which may be variously constructed asfor example disclosed in the above-referenced Patent 2,190,483. Ofcourse, various other arrangements may also be incorporated in thedispensing structure 78 for providing the topping ingredients as oil,cheese, tomato paste, spices, as well as various other ingredients.

Upon completion of the pizza, e.g. assembly of the unbaked ingredients,the gear of Ithe holder 12d is manually engaged with the chain 24 formovement to a position adjacent the revolving disk 18 `at the entry port8i) to the oven 10. Upon contact of the disk 18 with the vertical `shaft28 of the holder, the chain 58 terminates so that the spur gear 38simply revolves with the holder 12 stationary, pending the arrival ofthe next detent 16 in the disk 18.

When the next detent 16 arrives at the entry port 80, the vertical shaft28 Iof the holder 12 is caught by la slight extension 16a from thedetent moving the holder 12 into the annular portion of the groove 36 inthe support plate 38 for transfer through the oven 10 as shown in FIGURE5. It is rto be noted that as the wheel or disk 18 moves slowly throughits cycle, the guidance provided by the groove 36 in the support plate38 gradually moves the vertical shaft 28 of the holder 12 intosubstantially full contact with the mating detent 16.

As the holder 16 moves through the annular baking chamber 50 (FIGURE 5)of the oven 11i, the pizza is baked in timed relationship between lthemovement of the drive disk 18 and the intensity of the heat providedfrom the gas burner 52. As a result, when the holder 12 carrying thepizza described reaches the exit port 56 in sequence, the gear moves tomesh with the chains 58 and 24 which withdraw the vertical shaft 28 fromthe detent 16 and initiate the movement of the hol-der 12 .through theexternal circuit 14.l

Upon reaching the station indicated to be occupied by the holder 12a,the vertical pins (FIGURES 2 and 3) may be disengaged to cause theholder 12 carrying a fresh pizza, to wait momentarily at that stationpending the time when the pizza can conveniently be sliced anddispensed. At that time, the pins 66 (FIGURE 2) are again raised bylifting the handle 72 causing the holder 12 to move on to the stationindicated to be occupied by the holder 12b (FIGURE 1). At that station,a cutting apparatus 82 (FIGURE 2) incorporating knives or other cuttingdevices and carried on a vertically movable shaft 84 is lowered to aposition contiguous the tray 44 to slice the pizza into a number ofsegments, e.g. six individual sections. Thereafter, the pizza is removedfrom the tray 44 to be served for consumption.

While the tray 44 is at the station indicated to be occupied by theholder 12b, the tray may be wiped off or otherwise cleansed and anotherquantity of pizza dough applied thereto. Next, the handle 72 (FIGURE 2)is raised to lock the latch '74 Iwith the catch 76 holding the verticalpins 66 upright in engagement with the -gear 30 thereby causing the gearto traverse over the pins 66 and return to the location indicated to beoccupied by the holder 12a` at which the holder is again revolved tospread the dough into a pizza blank. The structure for accomplishingcontrolled formation of the pizza blank will now be considered.

An important aspect of forming the pizza blank should be understood toreside in the fact that the dough spreading structure accomplishes thedough blank by centrifugal force while exercising positive control. Ingeneral, this is accomplished by placing the dough on a tray which isthen revolved at a high rate of speed, causing the dough to spread Whilepositively restricting the ow of the `dough to form a circular pizzablank. In this regard, it is important that an expandable ring containthe dough in a circular form throughout its spreading; and also that thering be positively controlled to contain the rate at which the dough mayspread. It is also sometimes desirable to provide a retainer for centraldough.

Preliminary to considering the detained structure of the dough spreader,reference will first be made to the diagrammatic representation inFIGURE 9 illustrative of the manner in which the positively-controlledexpanding circle or dough-containing ring is provided. A number ofstrips 86 of flexible sheet metal are represented in FIGURE 9. One endof each of the strips is rigidly affixed to a pin 88 which is spacedapart from a pin 90 to provide a slot therebetween that receives thefree end of a strip 86. The pins 88 and 90, carrying the strips 86 aremovably mounted for various radial displacements from a center 92 sothat the length of the radial lines 94 'as indicated, may vary.Therefore, when the pins 88 Iand 90 are placed in close proximity to thecenter 92, i.e. the lines 94 are short, the -developed circle defined bythe strips 86 is small. However, as the pins 88 and 90 move away fromthe center 92, the overlapped strips 86 withdraw from the slots betweenthe ins defining an expanded `circular or ring conguration. In thismanner, the pizza dough is initially confined within a relatively smallring and thereafter simultaneously with the spreading of the dough, thering is controlled by a positive coupling which withdraws the pins 88and 90 from the center 92.

The motion for driving the pins 88 and 9()l inwardly or outwardly inrelation to the center structure 92 is accomplished by a rotaryIarrangement of spaced apart levers as shown in FIGURES 6 and 8.Specically, FIG- 6 is a top plan View of the dough-containing structurewhile FIGURE 8 is a bottom plan view of the same structure. The unitaryframe of the structure is substantially a rigid wheel-like member uponwhich the various moving parts are Icarried. Extending `from the bottomof the member 108 are the spaced-apart pairs of pins 88 and 90 (FIGURE8) afxed together to define a slot therebetween which receives the :freeend of a strip 86. As indicated, the iixed end of each of the strips 86is attached to one of the pins 90.

The pins 88 and 90 are carried on interconnected arcuate arms 104(FIGUR-E 6) pivotally afiixed to spokes 106 of the frame 100 bythreadably engaged studs 108. The pivotal displacement of the arms 104about the studs 108 positions the pins 88 and 90 at various radialdistances from the center of the frame 100. This displacement isaccomplished through a group of straight links 118 connected by studs112 to the internal ends of each of the arms 180 to provide a pivotalcoupling. The other end (internal) of the link 110 is pivotallyconnected to a stud 114 to an annular hub 116 which is rotatably mountedrelative the frame 100 as described below.

As the hub 116 revolves relative the wheel or frame 180, the links 110pivotally swing the arms 104 about the studs 188 radially moving the.free ends of these arms 184 which carry the pins 88 and 90. In thismanner, the pins are positioned at various radial displacements to placethe strips 86 to deiine a ring of varying diameter.

In the operation of the dough-spreading structure, the wheel or frame100 is revolved at a relatively high rate and is coupled to concurrentlyrevolve a tray 44 carrying pizza dough. Speciiically, the frame 100(FIG- URE 7) is lowered over a tray 44 so that diametricallyopposed,threadahly-atiixed studs 118, extending downward from the circularspreading structure engage the e tray through matin'g bores 120.Therefore, dough 122 carried on the tray 44 is revolved at a high rateto develop centrifugal forces which spread the dough somewhat uniformlyover the tray 44 into a disk or circular configuration. 1n this regard,the action of the strips 86 controlling the `dough is supplemented by acentral structure 125 (FIGURE 7) which is lowered somewhat insynchronism with the expansive motion of the strips 86 to retain thecentral portion of the pizza blank during the centrifugal development.That is, it has been determined that in centrifugal-ly forming a pizzablank of dough (depending upon speed, dough consistency and the like)thin spots may develop at the center of the pizza blank. To avoid thedevelopment of such thin spots the present invention may incorporate thecentral retaining structure 125 including an annular lip 126 supportedon a circular sheet 128 which also supports an internal annular lip 131)concentric to the lip 126. The central structure 125 is lowered as thestrips 86 move to define an expanding `circle and is raised when thestrips move in a contracting manner. This movement is 'accomplished bymating tabs 132 and 134 (FIGURE 6) in cooperation with guide locks 136which assist in holding the central structure 125 elevated until acircle of predetermined diameter has fbeen defined. That is, theco-acting cam surfaces of the tabs 132 and 134 raise the centralstructure 125 upon collapse of the strips 56. Then on expansion of thestrips 86 the tabs 132 and 134 are disengaged. However, the centralstructure 125 remains elevated until the guide locks 136 aresufficiently withdrawn to permit gravity dropping of the centr-alstructure.

In the operation of the system, the rotational movement of the hub 116(FIGURE 6) relative the frame 101? either causes an expanding orcontracting operation of the dough-confining mechanism. However, thisrelative motion must be imparted to the hub while the entire structureis revolving at a relatively high speed. Conversely, the return of theelements preparatory to preparing another pizza blank is normallyperformed While the structure is standing still immediately beforeplacing the dough 122 and starting the revolutionary movement.

Preliminary to considering an exemplary structure for driving the rotarystructure, and. imparting relative motion to the hub 114 reference willbe made to a diagrammatic representation of FIGURE lf). There are shownsegments of several concentric shafts. The central shaft 138 isindicated to be xed; however, it is to be understood that the shaft 13Sis effectively fixed to the frame 100 which does revolve. Exterior ofthe shaft 138 is a hollow shaft 140 which in turn receives another shaft142 outside of which is the hub 116.

Assuming the rotation of all these shafts, as a stationary condition, ishelpful in considering the relative motion between the elements. In thisregard, the shaft 141i is clutch-coupled to the hub 116 when revolved ina clockwise direction; however, it is substantially disengaged from thehub 116 when revolved in a counterclockwise direction. In a somewhatsimilar manner, the shaft 142 is coupled to the hub 116 for movementonly for counterclockwise motion. These couplings are accomplished byany of a variety of well known structures, as gravitypawl clutches thatrun free in one direction and grip instantly in the other direction.rTherefore, drive imparted to the shaft 146* relative the central shaft133 spreads the strips 86 defining the ring while motion of the shaft142 as by a manual handle returns the strips to a confining position.

In view of this preliminary description, reference will now be had toFIGURE 7 for a detailed analysis of an exemplary form of drive. However,it is to be clearly understood that various other forms of the drive maybe provided and the drive illustrated in FIGURE 7 is only representativeto disclose the manner in which the apparatus functions,

Rotary motion for the pizza dough-spreading structure is applied to ashaft 146 which carries a pair of axially-aligned spur gears 148 and150. The spur gear 148 is of slightly smaller diameter than the spurgear 150 and meshes with a gear Wheel 152, axially aligned with a gearwheel 154 which meshes with the gear wheel 150. The gear wheel 152 isaffixed to the internal shaft 138 while the lower `gear wheel 154 isaflxed to the concentric shaft 140. The shaft 140 is formed to define ashoulder 154 which abuts the shaft 142 that receives aradially-extending handle 156. Exterior of the shafts 141) and 142 isthe hub 116.

In the operation of this system, rotation of the shaft 140 in aclockwise direction is coupled to the hub 116 through a gravity-pawlclutch 158. Conversely, lcounterclockwise motion of the shaft 142 iscoupled through a gravity-pawl clutch 160 to the hub 116. Of course,motion by either of the shafts 140 or 142 in the opposite direction isessentially free running. Therefore the strips S6 are moved outwardduring the spinning operation and may be easily manually returnedthereafter. Of course, various forms of rollers and gravity-pawlclutches are well known in the prior art which run free in one directionand grip instantly in the other direction. Specifically, a number ofdifferent forms of such clutches are shown and described beginning onpage 146 of a book entitled Engineers Illustrated Thesaurus, published1952 by Chemical Publishing Company, New York, N.Y., authored by HerbertHerkimer.

In view of the above description of the dough-spreading structure acomplete understanding of the operation hereof may now best beaccomplished by assuming a doughspreading operation is to be performedand pursuing the sequence of events along with introduction of furtherstructural description. Therefore, assume initially that a quantity ofpizza dough 122 (FIGURE 7) has been placed on the tray 44 preparatory todeveloping a pizza blank. Next, the lever or handle 156 is moved in acounterclockwise direction turning the hub 116 (FIG- URE 6)counterclockwise from the position shown so as to pivotally move thearms 104 4inwardly and thereby draw the pins 88 and 90 at the endthereof into a tight circle defined by the strips 86. Simultaneously,the tab 134 engages the tab 132 and raises the central structure 125from the position as shown in FIGURE 7.

Next, the shaft 146 is coupled to a source of rotary motion to drive theshafts 138 and 140 at different speeds. That is, it is to be noted, thatthe shaft 13S is integral with the major frame 116` of the spreader andtherefore revolves the frame at an established speed or rate. However,the gear 150 drives the gear wheel 154 at a slightly different speed asa result of differential gearing so as to impart a relative motion tothe shaft 140 in a clockwise direction related to the center shaft 138.That relative motion is then imparted through the clutch 158 to the hub116 which is revolved to move the links 110 (FIGURE 6) to in turnpivotally swing the arm-s 104 so that the pins 88 and 90 move outdefining a circle of increasing diameter as defined by the strips S6.Thus, the pizza blank is developed. It is to be noted, that at a certainstage in the development of the pizza blank the central structure 125 isgravity lowered on the central portion of the pizza to retain a quantityof dough, and avoid thin spots which might otherwise be inadequate tosupport various topping ingredients.

At the `conclusion of the spinning operation which might be sensed byvswitching means, manual observation or otherwise, the shaft 146 isdisengaged so that the structure dissipates its rotary energy and islifted from the tray 44 disengaging the pins or studs 11S from the bores12) leaving a developed pizza blank on the tray 44 ready to receivetopping ingredients. Thus, the system is capable of rapidly engaging thetrays 44 to simply and easily form a pizza of dough in an operationwhich requires little skill or technique yet which accomplishes thepizza without rolling or pressing the dough.

It is to be noted, that 'in the transporting lthe pizzas through theoven after the blanks have Ibeen formed and the :topping ingredientsapplied, some conservation of space can be accomplished if desired by analternative arrangement which staggers the levels of the trays 44 asshown in FIGURE 9. That is, lby providing shafts 160 and 162 ofalternate staggered length, the rotary disk 18 may be formed to engagethe holders in closer relationship whereby conserving space within theoven.

The system hereof may be variously manufactured; however, in general,conventional machine and casting techniques are applicable. In additionto the detailed structure disclosed herein the system will includevarious power -trains and motive means which of course are readilyavailable in the prior art and are therefore not described in detailherein.

What 4is claimed is:

1. A pizza making machine for making pizza of dough and otheringredients comprising:

a plurality of holders for receiving said pizza ingredients;

an oven for baking said ingre-dients into a pizza and having an entrylocation and an exit location;

a first drive mechaism to independently engage said holders for movingsaid holders in sequence through said oven at a controlled speed;

a second drive mechanism to independently engage said holders for movingsaid holders in sequence from said exit location of said oven to saidentry location of said oven at a speed different from said controlledspeed and means for coupling to said holders at one of saidpredetermined locations where-by to revolve said holders to impartcentrifugal forces to the ingredients thereon and means to control thedisplacement of said ingredients thereon.

2. A machine according to claim 1 wherein said means to controlcomprises:

a dough containing means for controlling the spreading of dough,including a plurality of guides to define a circle of variable diameter,and a plurality of flexible strips, each having one e-nd aixed at one ofsaid guides and extending to be slidably received in an adjacent guidewhereby to define a variable-diameter annular rim.

3. A machine according to claim .1 wherein said means to controlcomprises:

at least one annular retaining ring iixed to belowered toward saidsupport to engage a central portion of said dough against furtherdisplacement -by centrifugal forces.

4. A machine according to claim 1 wherein said means to -controlcomprises:

a dough containing means for controlling the spreading of said dough,including a plurality of guides to define a circle of variable diameter,and a plurality of flexible strips, each having one end aixed at one ofsaid guides and extending to be slidably received in an adjacent guidewhereby to define a variable-diameter annular rim;

at least one annular retaining ring fixed to be lowered toward saidsupport to engage a central portion of said dough against furtherdisplacement by centrifugal forces.

5. A machine according to claim 1 wherein said irst drive mechanismcomprises a circular disk defining spacedapart detents for receivingsaid holders and movable to displace said holders -through said oven.

6. A pizza making machine for making pizza of dough and otheringredients, comprising:

a plurality of holders for receiving said pizza ingredients;

an oven for baking said ingredients into a pizza and having an entrylocation and a exit location;

, a first drive mechanism to independently engage said holders formoving said -holders in sequence through said oven at a controlledspeed;

a second drive mechanism to independently engage said holders for movingsaid holders in sequence from said exit location of said oven to saidentry location of said oven at a speed different from said controlledspeed;

and wherein said second drive mechanism includes movable chain means andsaid holders include sprocket 'means engageable with said chain meansfor displacement.

7. A machine according lto claim 6 further including rack means forengaging said sprocket means in cooperation with said chain means.

8. A machine according to claim 7 further including means forwithdrawing at least one segme-nt of said rack means lwhereby 4to stopsaid holders at a predetermined location.

9. An applicance for spreading dough as in making pizza, comprising:`

a support for receiving and supporting a portion of said dough;

means for rotatively driving said suport to centrifugally spread saidportion of said doug-h; and

a dough containing means for controlling the spreading of said dough,including a plurality of guides to define a circle of variable diameter,and a plurality of flexible strips, each having one end atixed at one ofsaid guides and extending to be slidably received in an adjacent guidewhereby to define a variable-diameter annular rirn.

10. An appliance according to claim 9 further including:

at least one annular retaining ring fixed to be lowered toward saidsupport to engage a central portion of said dough against furtherdisplacement by centrifugal forces.

References Cited UNITED STATES PATENTS 2,066,283 12/1936 Wadman 15--304XR 2,190,483 2/ 1940 Pacilio. 2,639,828 5/1953 Otte 214-308 3,294,03712/1966 Hoag et al.

FOREIGN PATENTS 249,681 8/ 1926 Italy.

WALTER A. SCHEEL, Primary Examiner.

A. O. HENDERSON, Assistant Examiner.

